Bone
Bones are rigid organs that constitute part of the endoskeleton of vertebrates. They support and protect the various organs of the body, produce red and white blood cells and store minerals. Bone tissue is a type of dense connective tissue. Bones come in a variety of shapes and have a complex internal and external structure, are lightweight yet strong and hard, and serve multiple functions. One of the types of tissue that makes up bone is the mineralized osseous tissue, also called bone tissue, that gives it rigidity and a coral-like three-dimensional internal structure. Other types of tissue found in bones include marrow, endosteum, periosteum, nerves, blood vessels and cartilage. At birth, there are over 270 bones in an infant human's body, but many of these fuse together as the child grows, leaving a total of 206 separate bones in a typical adult, not counting numerous small sesamoid bones and ossicles. The largest bone in the human body is the femur and the smallest bone of the 206 is the stapes.
Bone Pairs With:
Bone Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Umami is a savory taste often found in foods like bone broth due to the presence of glutamic acid. |
| Texture | Firmness | Bones are typically firm in texture, providing structure and support to the body. |
| Nutritional Value | Micronutrients | Bones are rich in minerals such as calcium, phosphorus, and magnesium, which are important for bone health. |
| Color | Maillard Reaction | When bones are roasted or cooked at high temperatures, they undergo the Maillard reaction, resulting in a browned color and more complex flavor. |
| Aroma | Volatile Compounds | When bones are simmered to make broth, volatile compounds are released, creating a rich aroma that adds depth to the final dish. |
Food Pairing App - Version 1.2.0